“Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavour of your Classic Pizza Dough base,” says Ooni CEO Kristian Tapaninaho.

Taken from our cookbook, “Ooni: Cooking with Fire,” and made on a hob in less than 30 minutes, this recipe is sure to become your go-to pizza base.

The secret in this classic pizza sauce recipe is choosing high-quality tomatoes that will make a noticeable difference to the flavour.

Add fragrant garlic, fresh basil, olive oil, sugar and a dash of salt and pepper and you’ve got a sauce that would make any nonna proud.

Flour, salt, water and yeast: What do these simple ingredients have in common?

The beauty of making your own dough is the delicious texture and flavour, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma.

From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired.

Note: Exciting news!

• 364 grams lukewarm water
• 9.2 grams active dried yeast or 7 grams instant dried yeast or 20 grams fresh yeast 
• 607 grams “00” flour, plus extra for dusting
• 18 grams sea salt

If you prefer fresh yeast, use 20 grams and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend).

At Ooni HQ, we make and eat pizza most days of the week.

This four cheese white pizza with garlic-sautéed spinach has been a favorite of Christy’s (@RealCleverFoods) ever since her Italian grandfather started making it for her as a little girl.

While there’s a wide variety of white pizzas out there, we think this one will become your go-to for entertaining with its combination of provolone, mozzarella, fresh ricotta, and Pecorino Romano alongside garlic-sautéed spinach.

To make this white pizza really shine, we recommend using high-quality cheese that’s not too watery or reliant on additives.

The crumble can definitely be considered one of the UK’s favourite desserts, and we think adapting it into a tasty dessert calzone gives it an extra special touch.

Simple and delicious, Batty pays tribute to this old-school classic by cooking the fruit in butter, brown sugar and cinnamon.

Softened bell peppers and Italian sausages with blistered skins served on sandwich rolls are an Italian-American staple.

You’ll find the combo of sausage and peppers dotting food cart menus throughout New York City, on Superbowl party tables and tailgate spreads, and at almost every Italian festival in the US.

Our recipe’s no different.

We make our sausage at home, incorporating spices, cheese and minced onion with ground pork for a mixture that’s juicy and lightly spiced.

In Belgium, there’s a traditional winter dish called “Hespenrolletjes met witloof”.

The elements that make this dish so delicious—nutty Emmental cheese, savory ham and tender chicory—are reimagined in this recipe from Icelandic TV host Kristinn Guðmundsson (@kristinnsod).

Filmed at his parents’ cabin in Iceland, Kristinn endures freezing temperatures for this pizza, and the film is well worth a watch for an entertaining cook-along experience.

The secret behind great sourdough?

If you’re not familiar with the process or don’t think you’ve got the skills to proof and feed a starter, don’t worry.

A little effort here goes a long way, leading to a greater depth of flavour, aroma and strength for your dough.

Bryan’s first slice of advice?

For feeding, add equal parts flour (the same flour your starter used; in this recipe’s case, a combination of “00” and whole grain) and water to the starter and mix until fully blended.

If you need to leave your starter at home for a while, or can’t feed it for a period of time, seal it and place it in the fridge for up to 2 weeks (the cold temperature will cause the starter to go dormant, so it doesn’t need to be fed).

When it comes to this biga pizza dough recipe, we believe biga is better.

Although biga dough takes a little longer to prepare, good things come to those who wait, but you don’t have to take our word for it.

What could be better than a classic Margherita pizza?

Our collection of holiday season pizzas uses leftovers like you’ve never seen them before!